------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Cauliflower with beef "Sichuan Style"
Categories: Beef Main dish Meats Hot Vegetables
  Servings:  4

    1/2 lb Round Steak; *
      5 ea Nami black mushrooms
      2 ea Carrots; Medium
      2 c  Cauliflower
      3 ea Green Onions, minced
    1/2 t  Ginger; fresh, minced
      2 ea Cloves Garlic, minced
    1/2 t  Szechuan Peppercorns, crushed
      3 T  Peanut Oil
---------------------------------MARINADE-------------------------------------
    1/4 c  Soy Sauce; thin
    1/4 c  Dry Sherry
----------------------------------SAUCE---------------------------------------
      1 c  Chicken Stock
      1 t  Lan Chi black bean paste with chili
      2 x  Dashes of Chinkiang black vinegar
      3 x  Drops Sesame Oil
      1 ea Cornstarch Paste; **
----------Save these amounts of liquids generated during preparation----
    1/2 c  Carrot Stock; reserved
    1/4 c  Marinade
    1/4 c  Mushroom soaking liquid

  *     cut in 1/2 inch cubes.
  **    make into a thin paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
    
  Combine soy and sherry for marinade.  Marinate steak pieces for
  1 hour.  Massage meat in marinade to aid tenderizing; drain, reserving
  marinade.  Wash and soak mushrooms for 1 hour; drain, reserving soaking
  liquid, thinly slice.  Wash, peel and roll-cut carrots.  (Roll-cut means
  slicing on a slight bias in 1" lengths but turning the carrot a quarter turn
  (90 degrees) between slices.
  Wash cauliflower, trim off thick part of stems, and either break or cut
  florets into pieces about the size of the carrot pieces.
  Parboil carrots in boiling stock for about 3 minutes or until just beginning
  to soften.  Reserve carrots and stock.

  Stir-frying:  Heat peanut oil in hot wok.  When oil just begins to smoke,
  add drained steak cubes; stir-fry briskly for 1 minute until meat begins to
  lose pinkness.  Don't overcook meat or it will be tough.  Remove to holding
  plate.
  Swirl remaining oil into wok.  Add ginger, garlic and peppercorns; stir-fry
  15 seconds.  Add cauliflower and mushrooms; stir-fry 1 minute.  Add
  specified amounts of liquids generated during preparation:  reserved carrot
  stock, marinade, and mushroom soaking liquid; bring to boil.  Cover wok;
  reduce heat to medium, and simmer 3 minutes.

  Remove lid; turn heat to high.  When sauce boils again, add carrots and
  beef.  Mix together.  Splash vinegar down sides of wok.  Push ingredients
  out of sauce, thicken with thin cornstarch paste.  Sauce should be a light
  gravy.  Add seasame oil.  Toss in green onion.  Serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Twice Cooked Pork and Spicy Vegetables
Categories: Pork Main dish Meats Hot Vegetables
  Servings:  4

    1/2 lb Pork Butt; in one piece
      5 ea Mushrooms; large Jyo black
      2 ea Small Dried Red Chili Peppers; minced
      2 ea Large cloves garlic, minced
      2 t  Ginger root, minced
      1 ea Small Bell Pepper
    1/4 c  Bamboo Shoots
      1 ea Large Carrot
      1 ea Cube Bean Curd
    1/3 c  Mushroom Liquid
      1 T  Thin Soy Sauce
      1 pn Sugar
      1 t  Salt
      2 T  Peanut Oil
      1 ea Cornstarch Paste; as required

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In saucepan, cover pork butt with water, bring to a boil &
  simmer for 30 minutes.  Add more hot water if level goes below pork.  Cool
  pork in its cooking water.  Wash, then soak mushrooms in warm water for 1
  hour.  Squeeze liquid from mushrooms, reserving liquid.  Discard mushroom
  stems, and halve mushrooms.  Halve, seed & core bell pepper; cut into
  pieces about 1" by 1 1/2".  Slice bamboo to match bell pepper.  Peel
  carrot; slice on bias into ovals.  Remove pork from cooking water, &
  parboil carrots in water for 1 minute.  Slice 2/3 of pork butt into
  rectangles same size as  bell pepper.  Save remaining 1/3 for another dish.
  Strain mushroom liquid; combine specified amount with soy sauce, sugar &
  salt.  Drain bean curd, rinse in cold water, and slice same size as bell
  pepper.

  Stir-fry:  Add oil to very hot wok.  When oil begins to smoke, stir-fry
  mushrooms, garlic and ginger for 1 minute.  Add bell pepper, bamboo shoots,
  carrots & pork; stir-fry for 1 minute.  Add bean curd & mushroom liquid;
  bring to boil.  On medium heat, cover wok & cook for 1-2 minutes, until
  bell pepper is bright green & crisp.  Push ingredients up side of wok.
  Restir thick cornstarch paste, then dribble into liquid until it thickens;
  cook briefly while stirring.  Recombine with ingredients.  Serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Pork in Hot Peanut Sauce
Categories: Pork Main dish Meats Hot Vegetables
  Servings:  4

      3 T  Peanut Oil
    1/2 lb Pork Butt
      2 ea Cloves Garlic; minced
      1 T  Minced Fresh Ginger Root
    1/2 c  Preserved Radish
      4 ea Sq. Canned Firm Bean Curd
      2 ea Green onions
----------------------------------SAUCE--------------------------------------
      2 T  Crunchy Peanut Butter
      1 T  Dark Soy Sauce
      1 T  Cider Vinegar
      2 T  Sesame Oil
      2 ea Dried Hot Red Chili Peppers; minced
      2 t  Sugar
    1/3 c  Stock
    1/2 t  MSG (optional)

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
  cubes.  Drain & rinse canned bean curd; cut into 1/2" cubes.  (If using
  fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
  make it more firm.  Wrap it tightly & use about a 5-pound weight.)  Drain
  radish & cut into 1/2" cubes.  Cut green onions, including tops, into 2"
  lengths.
  Sauce:  In a cup, cream together peanut butter and soy sauce.  Slowly mix
  in remaining sauce ingredients.  Set aside.
  Stir-frying:  Add oil to hot wok.  When oil starts to smoke, add pork.
  Stir-fry for about 1 minute.  Add garlic & ginger; stir-fry for another 30
  seconds.  Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
  minutes, adding onions about mid-way.  Skim off excess oil.  Add more stock
  if sauce thickens.

  Steaming:  In Chinese steamer, steam radish & bean curd on its serving
  plate for 15 minutes, just prior to serving.  When ready to serve, drain
  water off plate, and top vegetables with pork & peanut sauce.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Beef Shreds with Green Pepper
Categories: Beef Main dish Meats Hot Vegetables
  Servings:  4

      1 lb  Flank Steak
      2 ea  Medium Bell Peppers
      1 ea  Clove Garlic
      4 T   Peanut Oil
    1/4 t   Salt
----------------------------------SAUCE-------------------------------------
    1/4 c  Stock
      1 t  Thin Soy Sauce
      1 t  Chili Paste with Soybean
      1 t  Sherry Wine
  1 1/2 t  Thin Cornstarch Paste; *

      *    Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Remove membrane from flank steak.  If it is a thick slab of
  meat, slice with grain into thin sheet about 1/4" thick.  Slice across
  grain into matchsticks about 2 1/2" long.  Halve and core bell pepper;
  scald pepper halves until color turns bright green; plunge in cold
  water to stop cooking process.  Slice pepper thinly to match cooked
  meat.  Peel and quarter garlic clove; add to peanut oil.  Mix sauce
  ingredients.
  Stir-frying:  Heat wok as hot as possible.  Add garlic and 1/2 the oil;
  stir; remove garlic when it browns.  Add salt to oil; stir.  Add half of
  flank steak; toss and stir briskly to coat with oil and prevent
  scorching of   meat.  When meat begins to shrivel, remove to platter.
  Rinse wok; reheat; add rest of oil.  Stir-fry remaining meat.  Add
  peppers, sauce, other beef; toss briskly for about 1 minute until
  sauce evaporates.  Serve.
  Garnishing note:  Time and inclination permitting, deep-fry about 12 shrimp
  chips.  Arrange on serving platter around beef and peppers.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Chicken Main dish Meats Poultry Hot Vegetables
  Servings:  4

    1/2 c  Peanuts; raw
      3 c  Peanut Oil
      2 ea whole chicken breasts at room temp.
      1 ea large egg white
  1 1/2 T  water chestnut flour
-----------------------------------SAUCE------------------------------------
      4 ea green onions
      2 ea large cloves garlic
      1 T  minced ginger root
    1/2 c  chicken stock
    1/2 T  sesame oil
    1/2 T  Chinese red vingear
    1/2 T  dark soy sauce
  1 1/2 t  chili paste with garlic
      1 T  dry sherry
      1 ea pinch sugar
      1 ea cornstarch paste

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve.

  Pull skin off breasts, then pull chicken meat from bones.  Slice meat into
  1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold
  chicken, add egg white to water chestnut flour.  Beat mixture with a single
  chopstick (not an egg beater or whisk).  Stir chicken pieces into egg
  mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut
  flour gives a lighter crust than cornstarch, though the latter may be
  substituted.
  Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll
  need more oil for deep-fryer).  Fry peanuts until they are a light tan
  color; if a test peanut browns quickly, turn down heat.  Remove peanuts
  with strainer or slotted spoon; drain on paper towel or paper bag.
  Reserve.
  Turn up heat slightly for chicken.  Test a chunk first:  chicken should
  raise to surface immediately & brown in about 2 minutes.  Deep-fry coated
  chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a
  time. Use long chopsticks or spatula to keep pieces separate while they are
  frying.  Remove with long chopsticks or slotted spoon. Reserve.

  Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions
  & peanuts about a minute before serving.  At the last minute, add chicken
  pieces to sauce, mix quickly & serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Hot and Sour Cabbage
Categories: Main dish Hot Vegetables
  Servings:  4

      5 ea Napa cabbage leaves
      3 T  peanut oil
      4 ea large dried chili peppers
    1/2 T  Szechuan peppercorns
    1/2 t  salt
      1 T  thin soy sauce
    1/2 T  rock sugar
    1/2 T  Chinkiang vinegar
      1 t  sesame oil

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
  them crosswise into 1" wide pieces.  Finely mince or grind Szechuan
  peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
  reserve.

  Stir-frying:  Heat wok to moderate; add oil.  Wait 30 seconds.  Stir-fry
  whole chilis until they just blacken; quickly add peppercorns.  When they
  exude pungent odor, push up side of wok and raise heat to high.  Add salt &
  cabbage all at once.  Keep tossing cabbage until it is wilted & soft.  This
  takes several minutes.  There should be about 2 T of water in wok when
  cabbage is wilted.

  Add sugar & soy mixture.  When sugar has melted, toss with cabbage, then
  sprinkle vinegar over all.  Keep tossing on high heat for another 20
  seconds. Add sesame oil; toss briefly; remove to serving dish.  If serving
  this dish cold, wait until it has cooled, then cover & refrigerate.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Mongolian Beef
Categories: Beef Main dish Meats Hot
  Servings:  4

      4 c  peanut oil
     15 ea green onion tops
      1 T  minced ginger
      1 lb flank or sirloin steak
  1 1/2 T  water chestnut flour
      2 ea egg whites
      1 ea pinch salt
      1 ea cornstarch paste
----------------------------------SAUCE-------------------------------------
      1 t  chili paste with garlic
    1/4 c  chicken stock
      2 T  dark soy sauce
      1 ea pinch sugar
  1 1/2 T  dry sherry

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Cut tops of green onions into 2" long pieces.  Combine sauce
  ingredients in small bowl & stir thoroughly.  Cut steak across the grain
  into thin slices, about 1/2" deep by 2" long.  In bowl big enough to hold
  meat, combine egg whites, salt & water chestnut flour.  Beat with chopstick
  until frothy.  Add steak, & use fingers to coat each slice.

  Deep-frying:  In wok, heat oil to moderately hot.  When ready, piece of
  coated meat will rise to surface immediately.  Fry meat in small batches;
  drop in 1 slice at a time to avoid sticking.  Cook until lightly brown,
  about 1 minute.  Drain on Chinese strainer or paper bag.

  Stir-frying:  Remove all but 2 T of oil from wok.  With wok at medium heat,
  quickly stir-fry green onions & ginger for about 20 seconds.  Add sauce;
  bring to boil on high heat while stirring.  Add beef all at once, & toss
  with sauce until beef is hot & coated.  Push beef out of sauce, dribble in
  cornstarch paste to lightly thicken.  Recombine.  Serve immediately.
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